Turkish Entree GARLIC BUTTER SHRIMP (Tereyaǧli Karides) INGREDIENTS 3 cloves garlic 2 tablespoons butter 1 tablespoon olive oil 1 teaspoon Aleppo chili powder or chile pepper ½ teaspoon salt ¾ pound large peeled, deveined shrimp…
Paul De Lancey Check out my latest novel, the hilarious apocalyptic thriller, Do Lutheran Hunks Eat Mushrooms? It’s published by HumorOutcasts and is available in paperback or Kindle on amazon.com Paul De LanceyPaul…
Japanese Entree YAKITORI INGREDIENTS ½ cup mirin 1⅓ cups sake or dry white wine ½ cup soy sauce ¼ cup sugar 1 pound boneless chicken thighs 4 green onions SPECIAL UTENSILS grill 8 10″-bamboo skewers…
Thai Entree SWEET AND SOUR SHRIMP INGREDIENTS – SAUCE 3 garlic cloves 1 small onion 2 tomatoes 1 tablespoon corn starch 2½ tablespoons water 2 tablespoons vegetable oil (1 cup more later) 3 tablespoons sugar…
Swedish Dessert CINNAMON ROLLS (Kanelbullar) INGREDIENTS – DOUGH ⅔ cup butter (⅓ cup more later) 1½ cups milk 1 egg (1 egg more later) 2 teaspoons cardamom ¾ teaspoon salt ½ cup sugar (⅓ cup…
Hong Kong Breakfast PEANUT BUTTER FRENCH TOAST INGREDIENTS 4 slices thick white bread* 6 tablespoons condensed milk ¼ cup smooth peanut butter 3 eggs ½ cup vegetable oil 2 tablespoons butter ½ cup golden syrup…
Puerto Rican Entree TRIPLETA INGREDIENTS 1 garlic clove 1 medium onion ¼ cup ketchup 3 tablespoons lemon juice ¼ cup mayonnaise 2 teaspoons adobo seasoning ¼ teaspoon pepper ½ teaspoon salt 1¼ pounds sirloin…
Thai Entree THAI FISH CAKES (Tod Mun Pla) INGREDIENTS 10 Chinese long beans or 10 green beans 6 kaffir lime leaves (Fresh is best, then frozen, then dried) ¾ pound boneless fish fillets* 1 egg…
Vatican Entree FETTUCCINE ALLA PAPALINA INGREDIENTS 1 pound fettuccine 3 eggs 3 tablespoons cream 1¼ cups freshly grated Parmesan cheese* 1 medium onion ¼ cup butter 5 ounces diced or cubed pancetta, or cubed, uncooked…
At a loss for words to express your love, try . . . Paul the Love Bard Check out my latest novel, the hilarious apocalyptic thriller, Do Lutheran Hunks Eat Mushrooms? It’s published by HumorOutcasts and…
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